The Best Beef Vindaloo
150 mins (prep 30, cooking 120)
19 ingredients
4-6 servings
This recipe comes from Jacki Passmore's All Asian Cookbook, published in 1978. The curry is hot, as it should be, but has amazing depths of flavour. I've tried ready made pastes and numerous Indian restaurant offerings and nothing comes close to it, although my sons recently holidayed in Fiji and discovered a similar version in an Indian restaurant - one son told me that he had found the second best Vindaloo. Must have been good - they went to that restaurant 2 nights in a row, and they only had 4 nights there. I use a coffee grinder to grind the spices.

Categories:  easy , main-dish , beef , meat , indian , <-4-hours , curries , time-to-make , asian ,
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Serving Size (179.98 g)
Servings 4
Amount per Serving
Calories 173.77 Calories from Fat 126.72
% Daily Value *
Total Fat 14.08g 86.62%
Saturated Fat 7.38g 147.6%
Trans Fat 0.01g %
Cholesterol 29.3mg 39.07%
Sodium 285.63mg 47.6%
Total Carbohydrate 10.21g 13.61%
Dietary Fiber 3.3 g 52.73%
Sugars 1.05 g %
Protein 4.58g 36.66%
Vitamin A 1147.12IU% Vitamin C 5.49mg%
Calcium 110.49mg% Iron 4.47mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
beef chuck steak, cinnamon sticks, dried chilies, large, fresh ginger


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